Name: Turkey Stock
Cook time: 20 min
Total time: 5 hr
Yield: Makes about 10 cups
Ingredients: 5 pound turkey parts such as wings, drumsticks, and thighs; 2 medium yellow onions, left unpeeled, trimmed and quartered; 2 celery ribs, cut into 2-inch lengths; 2 carrots, cut into 2-inch lengths; 4 quart cold water, divided; 5 parsley stems (without leaves); 1 Turkish bay leaf or 1/2 California; 8 black peppercorns; Equipment: a 17- by 14-inch flameproof roasting pan

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Photo by Chelsea Kyle

We come back to this basic stock recipe year after year because we love the depth and dark hue that come from roasting the meat and vegetables beforehand—they translate to a terrific gravy.

Cooks' note:

Stock can be chilled in an airtight container up to 1 week or frozen up to 3 months.

Recipe notes

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